Potato and cheese tarts with tomatoes

Ingredients for 1 servings:

• 800 g floury potatoes
• 80 g cheese, very spicy (e.g. Dansk Monarch or Esrom)
• 2 rolls
• 3 eggs, hard-boiled, peeled
• ½ bunch of spring onions
• 1 red chili pepper(s)
• 1 tsp, heaped salt
• 30 g sunflower seeds
• 3 large tomatoes
• 100 g spread (yogurt and cream cheese spread like Brunch legère)

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

without flour – as a side dish, vegetarian main course or finger food

Boil the potatoes with their skins on (but steaming is better). Peel them, let them cool slightly, and then mash them, not too finely (do not puree them, or the biscuits won’t stick together). Tip: Leftover potatoes from the day before are also suitable. Clean the spring onions and cut them into fine rings, including the green parts. Finely chop the chili pepper. Roughly tear the bread rolls into pieces and toast them in a mini oven, for example, then chop them into crumbs in a blender. Finely puree the eggs with the salt and the spread. Toast the sunflower seeds in a pan without oil. Cut the cheese into small cubes. Knead the prepared ingredients together well in a large bowl. Shape the mixture into about 20 balls, flatten them, and place them on a baking sheet lined with baking paper. Bake in a preheated oven at 220°C (top/bottom heat) for about 25-30 minutes until golden brown. Wash the tomatoes, cut them into about 1 cm thick rings, and place each one between two biscuits. Serves 10 as a main course for two big eaters. Tip: Serve with a sour cream dip, for example.